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Slow Cooker Cranberry-Orange Pork Loin

 I came upon this recipe late one night while watching TV, obviously before the time change since I now go to bed at 7pm. My hubby and I LOVE to watch the show America's Test Kitchen. It comes on the local college station here. I know, totally weird. But, it's a great cooking show.

This Pork Loin sounded so good I ran to the computer to look the recipe up, I had to try it. The results? Moist, delicious, perfectly cooked, Pork Loin. It tastes like Christmas, on a plate. I loved it so much that I ran out to get a second loin to prep this for a freezer meal. I was trying so hard to wait until Christmas Eve to make the second loin, but I couldn't.

Slow Cooker Cranberry-Orange Pork Loin
1 Pork Loin - 4.5-5 lbs
Salt and Pepper
1 TBS Vegetable Oil
1 (14oz) Can Whole Berry Cranberry Sauce
1/2 Cup Craisins
1/2 Cup Orange Juice
3 Strip Orange Zest - about 3 inches long each
1/8 tsp Ground Cinnamon

Trim loin and tie with bakers twine in 1 inch intervals
Dry loin with paper towels and season liberally with Salt and Pepper.
Heat oil in skillet and brown loin on each side, about 7-10 minutes.
Place Cranberry Sauce, Craisins, Orange Juice, Orange Zest and Cinnamon in Slow Cooker. Stir to combine.
Place Pork Loin on top of Sauce Mixture. 
Cook on low for 4 hours, or until loin has reached 140-145 on thermometer.
Remove loin from slow cooker and cover to rest for 10 minutes.
While loin is resting, pour sauce into a medium saucepan and reduce to half, or about 2 cups.
Uncover loin and remove twine. Carve and serve with sauce.

To make this into a freezer meal
Trim loin and tie with Bakers Twine as above.
Dry loin and season liberally with salt and pepper then brown following the directions above.
Combine remaining ingredients into a large zip top bag, once the loin has cooled a bit, add it to the bag as well.
Remove air and seal bag. Label and freeze for up to 6 months.

For more great Slow Cooker recipes, check out my Bean Pots and Slow Cookers Board on Pinterest.

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